Method

• Place the flour into large bowl with the salt and sugar.
• Add Half the water and the melted butter into one bowl.
• Add half the warm water and the yeast in other bowl, leave 5 minutes become cloudy and frothy.
• Make a well in the dry ingredient and add the wet ingredients to dry ingredients.
• Bring together with your hand, if very dry you can add a little more warm water.
• Turn onto a lightly floured surface.
Knead for 10 minutes.
• Place in large oiled bowl, cover the bowl with clingfilm.
• Proof 2 hour somewhere warm until doubled in size.
• Once proofed, knock back the air from the dough.
• Knead for 1 minute and divide into balls 120g weight each.
• Place in a butter tin 9×13” and cover in cling film lightly.
• Allow to double in size.
• Remove cling fil and bake 200 fan 30-35 minutes.
• Place a tin half filled with boiling water on a shelf under the soft rolls while cooking.
• Once cooked, brush with melted butter and enjoy!
• These rolls freeze very well if you would find that helpful.